Due to my inadequate bird netting attempt in the first week of my tomatoes starting to turn ripen quite a few birds made it into the garden where my tomatoes and strawberries are growing, in their eating frenzy they knocked quite a few unripened tomatoes off the vine.
Not wanting them to go to waste I whipped up some yummy fried green tomatoes that are totally plant based, no eggs in sight so Grant can happily eat them. These are lovely served with chipotle mayo.
1/3 cup aquafaba, more info on this here
2 tbsp non-dairy milk
1/2 cup panko bread crumbs
1/2 cup cornmeal
3/4 cup flour
1/4 tsp each salt, paprika, garlic powder
1/4 tsp pepper
2 tsp salt
rice bran or coconut oil for shallow frying
*Make the chipotle mayo, see below*
Slice your tomatoes into approx 8mm wedges and set aside. Whisk together the aquafaba and non-dairy milk and set aside, combine the flour, salt, paprika and garlic powder, this is for dipping. Next separately mix the cornmeal, panko, second amount of salt, and ground black pepper together, this is for crumbing.
Pour the oil into a pan and get it up to medium heat. Dip each slice in the flour mixture, followed by the aquafaba/milk and lastly the panko/cornmeal crumbs. Place each one into the pan and flip so both sides are nice and brown, keep them warm while you do the rest.
These are best eaten straight away served with chipotle mayo for dipping.
You’ll need 2/3 cup vegan mayonnaise (I used Veesey) and 1-2 tbsp adobo sauce, I used the sauce from La Morena Mexican Chipotle Peppers which are sold in most supermarkets.
You can also add a little finely chopped chipotle pepper if you prefer a chunky sauce. Whisk the mayo and 1 tbsp of sauce together with a little salt to taste, if you’d like it spicer add more sauce.
If you’re growing your own tomatoes or are thinking of it, check out this site for all you need to know.